# Salzburger Nockerl

Salzburger Nockerl is a golden cloud of egg whites traditionally served with vanilla sauce or red fruits, representing the mountains surrounding Salzburg.

- Servings: 6 servings
- Total time: 38 min
- Cuisine: German
- Category: Dessert
- Language: en

## Ingredients

- 7 albumi a t. ambiente
- 4 tuorli a t. ambiente
- 45 g zucchero semolato
- 135 g zucchero a velo vanigliato (setacciato)
- 35 g farina tipo 00 per Dolci | W 170 Grandi Molini Italiani
- 20 g burro
- zucchero a velo per servire
- confettura di frutti rossi per servire
- 2 pinches sale
- polpa di vaniglia

## Instructions

1. Divide egg whites and yolks.
2. Preheat the oven to 200 °C static.
3. Generously butter a shallow baking dish (19 × 27 cm).
4. In a medium bowl, whip the 4 yolks with the granulated sugar and two pinches of salt (and vanilla pulp if desired) until the mixture is light, foamy, and well-aerated.
5. Sift the flour over the mixture and gently fold it in with a spatula, without deflating the mixture.
6. Set the yolk mixture aside, covered.
7. In the bowl of a stand mixer or another large bowl, whip the 7 egg whites first at medium speed, then increase as they start to foam.
8. As soon as foam appears, gradually add about half of the vanilla powdered sugar by spoonfuls.
9. Continue whipping until a firm but shiny meringue is obtained.
10. At this point, add the rest of the powdered sugar, whipping for only a few more seconds to stabilize.
11. Meanwhile, place the empty baking dish in the lower part of the oven and leave it there for 5 minutes, while you complete the preparation.
12. Add a third of the meringue to the yolk mixture to lighten it with a spatula.
13. Then pour the yolk mixture into the meringue.
14. Now use a whisk, not a spatula, with few movements: the mixture should not be homogeneous and should not lose volume.
15. The final mixture should be voluminous, creamy, and well-supported.
16. Using a dough scraper, place 3 mounds of cream in the hot baking dish, starting from the center, trying to give them a pointed shape.
17. Bake immediately for 12-13 minutes without opening the oven door.
18. Remove from the oven, immediately dust with powdered sugar, and serve immediately with ice cream, vanilla sauce, or red fruit jam.

## Equipment

- ciotola media
- spatola
- planetaria
- ciotola grande
- teglia bassa (19 × 27 cm)
- forno
- frusta
- tarocco

## Tips

- Do not overmix the two whipped masses (yolks and whites); incorporate them coarsely with a whisk.
- Bake immediately and do not open the oven door during cooking.

## Source

- Original video: https://lultimafetta.it/it/salzburger-nockerl/
- Recipe page: https://www.cliprecipe.com/recipe/f25f9dea-86f1-4713-a2ce-cbb5cc79b602
- Extracted: 2026-01-28

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt